Morcilla de Cebolla

A very popular Spanish blood sausage made with a huge quantity of onions, some fat and blood.

Materials

Metric

US

Onions

700 g

1.54 lb

Pork back fat or fat trimmings

150 g

0.33 lb

Lard

100 g

3.5 oz

Blood

50 ml

2 oz fl

Ingredients per 1000g (1 kg) of materials

Salt

12 g

2 tsp

Pepper

2.0 g

1 tsp

Sweet pimentón (smoked Spanish paprika)

6.0 g

2 tsp

Cayenne

2.0 g

1 tsp

Nutmeg

2.0 g

1 tsp

Cinnamon

2.0 g

1 tsp

Cloves, ground

0.3 g

1/8 tsp

Cumin

2.0 g

1 tsp

Garlic, minced

7.0 g

2 cloves

Bay leaf

1

Instructions

Finely cut or grind through 1/8” (3 mm) plate the onions.

Dice the back fat into 3/8” (10 mm) cubes.

In a skillet warm up lard on low heat. Add the minced onions, half salt, minced garlic and one bay leaf. Cook uncovered on low heat for 2 hours until onions are glassy but not browned. Remove from the heat and place in a mixing bowl. Let it cool.

Except fat, combine blood with all other ingredients and mix for 3 minutes. Add diced fat and mix for one more minute.